65g of cinnamon, 45g of clove, 65g of pepper, 65g of fennel, 65g of anise, 65g of diced pepper (a kind of wild pepper), 45g of kaempferia galanga, 50g of galangal, 50g of nutmeg, 50g of Amomum villosum, 50g of Amomum villosum, 50g of nutmeg, 50g of licorice, 35g of fragrant leaves, 50g of Amomum villosum, 25g of dried tangerine peel, and 50g of Amomum villosum. It can be used to marinate chicken feet, pork hands, trotters, pork head meat, beef and mutton, pig ears, chickens and ducks, peanuts, vegetables, bean products and other bone-in-bone products.

The secret recipe of making pot-stewed vegetables to prepare pot-stewed soup;

Break all spices (large particles), put them into gauze bags, and tie the bag tightly. If there is no old brine, you must first boil bone soup with chicken bones and pig bones. The method: take chicken skeleton 1 500g, pig big bone 3000g, add 7 dry grams of water, simmer for 8 hours, then take out the bones, put them into a marinade bag, add 400g of dried ginger, add clear water 10 dry grams, boil over high fire, then simmer for about1hour, and the fragrance overflows.

Secret recipe of pot-stewed meal

Pickling the secret recipe of pot-stewed vegetables:

After pretreatment of various raw materials. Wash the raw materials to be pickled for later use. Take 20kg of water, add 0/0g of Zanthoxylum bungeanum/kloc-,5g of dried rice wine, 250g of cooking wine and 750g of salt (if the temperature is too low, Zanthoxylum bungeanum and dried rice wine need to be boiled in water for fragrance, and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Pickling water needs to be salty, and it must be changed every day and cannot be reused.

1, curing time of large pieces (chicken, duck, beef, rabbit meat, quail, hoof, etc.): curing 12 hour in winter at 0-20 degrees, curing for 8 hours in spring at 20-30 degrees, and curing for 6 hours in summer at 30-40 degrees.

2. Pickling of small pieces (wing tips, wing roots, chicken feet, chicken faces, etc.): firstly, wash with water and add appropriate amount of salt for pickling. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Sauté ed chicken feet with tiger skin: firstly trim, clean, marinate for 2 hours, fry in 150 degree oil for 20 seconds, and then marinate.

3. Pickling of duck head, neck, wings, paws, ducks, etc.: firstly, clean them, add appropriate amount of water, add salt, add sodium nitrite (10 kg of water 1 g to make them loose and red, and shorten the marinating time, and the addition amount should not be excessive, otherwise poisoning will occur) for pickling, and marinate for 24 hours in winter.

4, intestines and stomachs do not need to be marinated, and they can be marinated after being cleaned and drained.

The secret recipe for making pot-stewed vegetables comes out:

Raw materials that are difficult to taste need to be drained before they are put into the halogen pot. Boil in boiling water for 10- 15 minutes, and rinse with clean water after boiling to remove the fishy smell. Chicken, duck, goose, beef